Gluten-Free Black Bean Brownies

No one needs to know there’s black beans hidden in these delicious Gluten-Free Black Bean Brownies. There’s also another secret veggie in there and are lightened-up with just 2 tablespoons of coconut oil. A healthy alternative to typical brownie recipes!

It took all of my will-power not to name these “special” brownies. It is 4/20 after all…if you don’t know what I’m talking about then have fun googling it!

As profitable as it might be to start baking edibles, I don’t think that would be my wisest career move. That and the fact that I don’t live in either California or Colorado…I mean Canada is basically on par with their stance on da ganj but as much of a rebel as I might be, I’m not one to mess with the law. That and the fact that my parents are reading (hi guys!).

I prefer my special brownies drug free. Unless you count beans and spinach as drugs in which case happy high times to ya! Apologies if all of this food porn gave you the munchies.

Fun fact, brownies are my least favourite baked good. I like chocolate as an undertone, not the star of the show. Chocolate chip anything sounds fab to me but anything straight chocolate overwhelms my taste buds. It’s like my mouth is begging for some peanut butter…which btw you need to smear a hella ton of peanut butter on these. Or eat them plain if you’re one of those people. Then again I’m the type of person who hides veggies in her brownies so I’m pretty sure I’m not allowed to judge.

This post is officially all over the place. I’m starting to think I ate a few too many “special” brownies….uhhhh I mean Gluten-Free Black Bean Brownies!

I have actually yet to try a black bean brownie, which is odd considering that unlike you, brownies are one of my absolute favorite desserts (ok, you caught me, foods!). I think I hold back from getting adventurous in the kitchen because I don’t like to waste things, so I’ve been afraid to try something like beans in my dessert because if they don’t taste like brownie heaven and we don’t eat them I’ll feel awful. I feel more confident trying yours though. And honestly, John will eat anything so I’m not sure what I’m always so worried about!

I’m gonna need to come visit and have you feed me these brownies without telling me the “magic” ingredient… I’ve only made black bean brownies once, and they were so horrific that I’ve basically been scarred for life. Granted, that was back in the day where I basically healthified everything to an extreme and most of my baked goods weren’t really edible, but the thought still makes me cringe 😯

Washington is legal too! Us crazy hippies want our edibles, and by us I DO NOT MEAN ME! I will admit to the internet that I had a “special” brownie ONCE in my life. It was when I was like 19-20 and it was the worst experience EVER and I never want to do it again. I also prefer my brownies drug free, BUT I LOVE brownies in their complete chocolate form. I legit JUST saw another GF black bean brownie recipe yesterday and told myself that I will be making GF black bean brownies next time I bake..and now it’s confirmed. I made some black bean brownies that were more like a fudge a while back, but I like the textured look of these! These look wonderful, please shit me an entire batch!

Dutch-process cocoa powder has been slightly alkalized to make the beans slightly less acidic and bitter tasting. You don’t need to use baking soda when you use it but can be used interchangeably with reg cocoa powder if you add a 1/4 tsp of baking soda 🙂 I don’t typically use it but the grocery store was out of reg cocoa powder so I made due!

Dutch-process cocoa powder has been slightly alkalized to make the beans slightly less acidic and bitter tasting. You don’t need to use baking soda when you use it but can be used interchangeably with reg cocoa powder if you add a 1/4 tsp of baking soda 🙂 I don’t typically use it but the grocery store was out of reg cocoa powder so I made due!

Laurie

April 20, 2014 at 10:07 am

I read the recipe. Stood up. Preheated the oven. Started pulling out ingredients. I thought I had everything. Alas, no black beans (I had pinto). I’m heading to the store. Can’t wait to make this. And, they are Kosher-Passover-Enough for me!!!! Thank you!

Laurie

April 20, 2014 at 11:22 am

Yep. Stores are open. I had to go anyway. I just rotated the pan in the oven.

It’s funny, I used to do bake on the spur of the moment frequently. I’d see a recipe, then I’d pop up and make it. For most baked goods, I used to have practically anything I’d need (including various milks, creams, etc). But, that was during my stay at home mom days. When making these today, I was/am concerned that I was too heavy handed with the spinach; the black bean/spinach puree was more green than black/brown. But, it was definitely brown when I mixed it with the dry ingredients.

I promise you, these are delicious! Dutch-process cocoa powder has been slightly alkalized to make the beans slightly less acidic and bitter tasting. You don’t need to use baking soda when you use it but can be used interchangeably with reg cocoa powder if you add a 1/4 tsp of baking soda I don’t typically use it but the grocery store was out of reg cocoa powder so I made due!

Shashi @ RunninSrilankan

April 20, 2014 at 10:12 pm

Davida – these look freakin awesome! I am one of those people that can handle my chocolate straight up – or with PB/AB/spinach/kale/black beans – I don’t usually care what goes with it – it’s chocolate right?! I have never tried making black bean brownies before as brownies are not my favorite baked good either – and its not because of the chocolate factor – scones are my all time favorite to bake and eat!!

Veggies in brownies = best thing ever. Especially when I tell my friends they’re actually eating black beans he he he. These look glorious, and although I’m not a brownie person either (who wants brownies when cheesecake exists????), I’d love to demolish a few of this right now!

Haha special brownies. No idea what that is. Clearly your not shy to mention anything in a post. These brownies sound and look awesome, i’ve had black beans in them before and it’s great! Cannot taste them at all. I’ve also had brownies made with squash. I’m totally a chocolate overload lover…pshhhh how are you not?? You’re missing out! Anyways, thanks for the recipe lady! Enjoy Monday 🙂

OMG….I couldn’t think of any better way to spend 4/20 than these oh so fabulously fudgy gems. LOVE that they’re not only hiding beanies, but spinach tooooo! Obvi I’m gonna make them and text you like ten pics, cuz I only have two of your cookie left—eeeek!!

I have never imagined putting spinach in brownies! I am one of “those” people – I simply love brownies! The more chocolate, the better 🙂
My hubby made a great black bean brownie recipe. I was surprised at how delish they were!

Kelly

May 31, 2015 at 3:18 pm

I made these yesterday and they were so good, between my husband and I almost half the pan is gone…oops haha. Very delicious, and will definitely make them again. PS: For the brown rice flour I used 1/4 C of processed oats.

What a great idea of including spinach into the batter! I veganized the recipe by using aquafaba and psyllium husks instead of eggs, added a dash of cardamom, omitted the chips and added waluts, added a little agave, then sprinkled chopped almonds on top. Can’t wait to see how it turns out … it is in the baking mode right now.